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16 条记录 (耗时 0.015 秒)

    제과용 냉동생지 제조방법
    1.
    发明公开
    제과용 냉동생지 제조방법 有权
    冷冻冷冻食品的制造方法

    公开(公告)号：KR1020130137406A

    公开(公告)日：2013-12-17

    申请号：KR1020120060989

    申请日：2012-06-07

    申请人： 윤케빈현석

    发明人： 윤케빈현석

    IPC分类号： A21D6/00 ,  A21D4/00

    CPC分类号： A21D10/025 ,  A21D4/00 ,  A21D6/001 ,  A21D13/80

    摘要： The present invention relates to a method for manufacturing frozen dough, which can be frozen for a long time since no leavening agent is contained, to bake muffins, cookies, etc. conveniently without adding extra additives or cooking using a home oven or a microwave. The method for manufacturing the frozen dough comprises: a step for preparing ingredients needed to manufacture the frozen dough can be served for consumers; a step for obtaining fresh dough by putting the prepared ingredients into a blender and rotating at low, medium, and high speed for a fixed time to mix; a step for weighing the dough with a scale and putting into food sanitary paper, and then seal packing; and a step for obtaining the formed frozen dough by quick-freezing the packed fresh dough at a low temperature around -20°C. Examples of the frozen dough are milk cookies, corn cookies, squid ink cookies, chocolate cookies, cheese cookies, fruit cookies, rye cookies, mocha muffins, chocolate muffins, milk muffins, and cheese muffin, etc.

    摘要翻译： 本发明涉及一种用于制造冷冻面团的方法，其可以在不含膨松剂的情况下长时间冷冻，方便地烘烤松饼，饼干等，而不需要添加额外的添加剂或使用家用烤箱或微波进行烹饪。 用于制造冷冻面团的方法包括：可以为消费者提供用于制备制造冷冻面团所需的成分的步骤; 通过将制备的成分放入搅拌器中并以低，中，高速旋转固定时间来获得新鲜面团的步骤; 一步一步称量面团，放入食品卫生纸，然后密封包装; 以及通过在约-20℃的低温下快速冷冻包装的新鲜面团来获得形成的冷冻面团的步骤。 冷冻面团的例子有牛奶饼干，玉米饼干，鱿鱼油墨饼干，巧克力饼干，奶酪饼干，水果饼干，黑麦饼干，摩卡松饼，巧克力松饼，牛奶松饼和奶酪松饼等。

    기능성 밀가루 반죽 제조 방법
    3.
    发明公开
    기능성 밀가루 반죽 제조 방법 无效
    用于生产功能性食品的方法

    公开(公告)号：KR1020120132846A

    公开(公告)日：2012-12-10

    申请号：KR1020110051211

    申请日：2011-05-30

    申请人： 최충임

    发明人： 최충임

    IPC分类号： A21D2/08 ,  A21D8/04 ,  A21D2/36

    CPC分类号： A21D10/025 ,  A21D2/36 ,  A21D6/001 ,  A21D8/045

    摘要： PURPOSE: A producing method of functional flour dough is provided to promote the digestive absorption of flour for enabling patients with gastrointestinal disorders or diabetes to eat the flour. CONSTITUTION: A producing method of functional flour dough comprises the following steps: mixing 1-5% of lactobacillus or lactobacillus fermented liquid, 1-2% of edible salt, and 25-40% of water with flour to obtain dough; low temperature aging the obtained flour dough; and processing and packaging the dough by the kind of food to apply the dough. The dough additionally includes more than one extract of grape, Ixeris dentate, yacon, butterbur, or Curcumae longa.

    摘要翻译： 目的：提供功能性面粉的生产方法，以促进面粉的消化吸收，使胃肠道疾病或糖尿病患者能够吃面粉。 构成：功能性面粉的生产方法包括以下步骤：将1-5％的乳酸杆菌或乳杆菌发酵液，1-2％的食盐和25-40％的水与面粉混合以获得面团; 低温老化获得的面粉面团; 并通过种类的食物加工和包装面团以施加面团。 面团另外包括多于一种的葡萄提取物，益母草（Ixeris dentate），洋葱（lacon），黄芩（Curtumae longa）。

    밀가루 반죽 제품의 제조방법
    4.
    发明公开
    밀가루 반죽 제품의 제조방법 失效
    生产长期产品的生产方法可以防止长时间的破坏

    公开(公告)号：KR1020040013386A

    公开(公告)日：2004-02-14

    申请号：KR1020020046284

    申请日：2002-08-06

    申请人： 홍성룡

    发明人： 홍성룡

    IPC分类号： A21D2/00

    CPC分类号： A21D10/025 ,  A21D2/06 ,  A21D2/165 ,  A21D2/181 ,  A21D2/183 ,  A21D2/186 ,  A21D2/265 ,  A21D8/02 ,  A23L2/58 ,  A23L7/109 ,  C12G3/00

    摘要： PURPOSE: Provided is a production method of a wheat dough product which is capable of preventing discoloration for long period of time by using a taste-enhancing agent, a noodle strip-enhancing agent or the like is provided. CONSTITUTION: A lump of wheat dough is made by blending 200 parts by weight of wheat flour, 15 parts by weight of a taste-enhancing agent, 2.4 parts by weight of a noodle strip-enhancing agent, 0.675 parts by weight of edible oil, 0.5 to 1 part by weight of salt, 1.8 to 3.6 parts by weight of distilled spirit(soju) and 13 to 15 parts by weight of water. The lump of wheat dough is thereafter aged for 2.5 to 3.5hr at 28 to 32deg.C and extruded. The taste-enhancing agent comprises 88% by weight of oxidized tapioca starch and 12% by weight of edible maltodextrin powder.

    摘要翻译： 目的：提供通过使用增味剂，面条增强剂等能够长时间防止变色的小麦面团制品的制造方法。 构成：通过混合200重量份小麦粉，15重量份增味剂，2.4重量份面条条增强剂，0.675重量份食用油， 0.5至1重量份的盐，1.8至3.6重量份的蒸馏酒（soju）和13至15重量份的水。 然后将小麦面团块28至32℃老化2.5至3.5小时并挤压。 味道增强剂包含88重量％的氧化木薯淀粉和12重量％的食用麦芽糖糊精粉末。

    글루텐을 이용한 쌀 피자도우 및 이의 제조방법
    5.
    发明公开
    글루텐을 이용한 쌀 피자도우 및 이의 제조방법 无效
    PIZZA DOUGH使用GLUTEN及其制造方法

    公开(公告)号：KR1020140041135A

    公开(公告)日：2014-04-04

    申请号：KR1020120108144

    申请日：2012-09-27

    申请人： 박문철

    发明人： 박문철

    IPC分类号： A21D8/04 ,  A21D13/00 ,  A21D8/02

    CPC分类号： A21D10/025 ,  A21D2/265 ,  A21D6/001 ,  A21D8/04 ,  A21D8/047 ,  A21D13/04 ,  A21D13/41 ,  A23L7/10

    摘要： Disclosed are pizza dough using rice powder and gluten and a production method of the same. The disclosed pizza dough contains 10-15 parts by weight of gluten and 0.01-0.05 parts by weight of yeast. According to the present invention, a user can produce the chewy, glutinous, and soft pizza dough without using flour. [Reference numerals] (AA) Start; (BB) End; (S110) Blending step; (S120) Sealing step; (S130) Freezing step

    摘要翻译： 公开了使用米粉和面筋的比萨面团及其制造方法。 披露的比萨面团含有10-15重量份的麸质和0.01-0.05重量份的酵母。 根据本发明，使用者可以在不使用面粉的情况下生产耐嚼，糯和软的比萨饼面团。 （附图标记）（AA）开始; （BB）结束; （S110）混合步骤; （S120）密封步骤; （S130）冷冻步骤

    흑미국수용 냉동 반죽물의 제조방법
    7.
    发明公开
    흑미국수용 냉동 반죽물의 제조방법 无效
    冷冻荞麦的制作方法

    公开(公告)号：KR1020110003630A

    公开(公告)日：2011-01-13

    申请号：KR1020090060978

    申请日：2009-07-06

    申请人： 전성덕 ,  윤명근 ,  임정숙

    发明人： 전성덕 ,  윤명근 ,  임정숙

    IPC分类号： A21D6/00 ,  A21D2/36

    CPC分类号： A21D10/025 ,  A21D2/186 ,  A21D6/001 ,  A21D8/08 ,  A21D13/047 ,  A23L7/109

    摘要： PURPOSE: A producing method of frozen dough of black rice noodles is provided to improve the storage property of the dough by rapidly freezing, and to easily defrosting the dough by molding the frozen dough in a roll shape. CONSTITUTION: A producing method of frozen dough of black rice noodles comprises the following steps: kneading mixed powder containing flour and black rice flour with water for obtaining dough; molding the dough into a plate shape; spreading starch on the upper side of the plate shaped dough; cutting the plate shaped dough in a constant length; molding the cut plate shaped dough into a roll shape; packing the roll shaped dough with a packing material; and rapidly freezing the packed dough.

    摘要翻译： 目的：提供一种黑米粉冷冻面团的制造方法，通过快速冷冻来提高面团的保存性，并且通过将冷冻面团成型成卷状容易地使面团除霜。 构成：黑米粉冷冻面团的生产方法包括以下步骤：将含有面粉和黑米粉的混合粉末与水混合以获得面团; 将面团成型为板状; 在平板状面团的上侧铺展淀粉; 以恒定长度切割板状面团; 将切割板状面团成型为卷状; 用包装材料包装卷状面团; 并快速冷冻包装的面团。

    피자도우용 생지 및 그 제조방법
    10.
    发明公开
    피자도우용 생지 및 그 제조방법 审中-实审
    PIZZA DOUGH及其制造方法

    公开(公告)号：KR1020150106121A

    公开(公告)日：2015-09-21

    申请号：KR1020140028221

    申请日：2014-03-11

    申请人： 주식회사 7번가사람들

    发明人： 양명덕

    IPC分类号： A21D10/00 ,  A21D13/00

    CPC分类号： A21D10/025 ,  A21D2/165 ,  A21D2/181 ,  A21D2/36 ,  A21D6/001 ,  A21D8/047 ,  A21D13/047 ,  A21D13/41 ,  A23L19/09

    摘要： 본 발명은 밀가루 외에 흑미분말, 곡물가루 및 알로에 겔 분말을 함께 혼합 구성함으로 해서 식감을 향상시키고 영양가를 높이며 아울러 소화기능을 향상시킬 수 있도록 하고, 또한 제조된 피자도우용 생지를 밀봉하기 전에 충분히 발효시킨 상태이면서도 유통과정에서 발효 한계온도 보다 낮은 온도에서 냉장 보관하여 유통기간을 장시간 보장할 수 있도록 하는 피자도우용 생지 및 그 제조방법을 제공코자 하는 것이다.
    본 발명은 설탕 300g, 정제염 100g, 효모 10g를 35~45℃ 물 6.5ℓ에 투입하여 녹인 용수 준비단계와; 용수에 밀가루 10kg, 흑미분말 500g, 곡물가공품50g, 알로에 겔 분말 50g 및 대두유 200g을 투입하여 혼합하는 반죽단계와; 반죽물을 소규격으로 절단하는 반죽 분할단계와; 18~22℃에서 25~35분 발효하는 발효단계와; 포장용기에 밀봉하는 포장단계와; 밀봉된 상태로 9~11℃에서 40~48시간 냉장 상태로 숙성하는 단계에 의해 피조도우를 제조토록 한 것이다.

    摘要翻译： 本发明涉及比萨饼面团及其制造方法，其通过将面粉与黑米粉，谷物粉末和芦荟粉末混合来改善其质地，营养价值和消化功能，并通过发酵来保护长的保质期 在分配过程中，在比发酵极限温度低的温度下密封并冷冻生面团的面团足够。 本发明可以包括以下步骤：通过在35-45℃下在6.5l水中熔化300g糖，100g精制盐和10g酵母来制备溶剂; 混合10kg面粉，500g黑米粉，50g加工谷物，50g芦荟凝胶粉，200g大豆油与溶剂混合后混匀; 将面团切成小尺寸; 在18〜22℃下将面团发酵25-35分钟; 将面团密封并包装在包装中; 并将密封的面团在9-11℃下老化并冷冻40-48小时。